Sarra This Ina Garten Chicken Alfredo Recipe is a rich and creamy recipe, which is made with Parmesan cheese and heavy cream. It’s a restaurant-quality dish, ready in about 40 minutes.
Jump to RecipeIna Garten Chicken Alfredo Recipe Ingredients
- 12 ounces fettuccine
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 ½ cups heavy cream
- 1 ¼ cups Parmesan cheese, freshly grated
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (for garnish)
How To Make Ina Garten Chicken Alfredo
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions until al dente. Just before draining, reserve about ½ cup of the starchy pasta water.
- Prepare the Chicken: While the pasta cooks, season the chicken breasts on both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, until golden brown and cooked through. Transfer the chicken to a cutting board to rest for 5 minutes, then slice it thinly.
- Make the Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to let it burn.
- Simmer the Cream and Cheese: Pour the heavy cream into the skillet and bring it to a gentle simmer. Cook for 2-3 minutes, then reduce the heat and whisk in the freshly grated Parmesan cheese until the sauce is smooth and has thickened slightly.
- Combine and Serve: Add the drained fettuccine directly to the skillet with the sauce, tossing to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water. Arrange the sliced chicken over the pasta, garnish with fresh parsley, and serve immediately.
Recipe Tips
- How to get the creamiest sauce? Always use freshly grated Parmesan cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can prevent the sauce from becoming smooth and velvety.
- How do you cook chicken perfectly? To ensure the chicken is juicy and not dry, cook it until it reaches an internal temperature of 165°F (74°C). Letting it rest before slicing allows the juices to redistribute, keeping it tender.
- What is the purpose of pasta water? The starchy water left over from cooking pasta is a key ingredient for finishing sauces. It helps to emulsify and thicken the sauce while also helping it cling to the pasta beautifully.
- Why should you serve Alfredo immediately? Cream-based sauces like Alfredo thicken considerably as they cool. For the best creamy texture, this dish should be enjoyed right after it’s made.
What To Serve With Chicken Alfredo
This rich dish is best balanced with simple, fresh sides.
- Warm garlic bread
- A crisp green salad with a lemon vinaigrette
- Steamed broccoli or roasted asparagus
- A glass of dry white wine, like a Chardonnay or Pinot Grigio
How To Store Chicken Alfredo
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat gently in a skillet over low heat. Add a splash of milk or cream to loosen the sauce and restore its creamy consistency.
- Freeze: Freezing is not recommended, as dairy-based sauces like Alfredo tend to separate and become grainy when thawed.
Chicken Alfredo Nutrition Facts
- Calories: ~650 per serving
- Protein: 35g
- Carbohydrates: 45g
- Fat: 38g
- Fiber: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
To prevent the sauce from breaking, use full-fat heavy cream and cook it over gentle, medium-low heat. Do not let it come to a rapid boil. Whisking in the cheese off the heat or on very low heat also helps.
You can, but the sauce will be significantly thinner and less rich. For a better result, you could create a roux with butter and flour before adding the milk to help thicken it.
Fettuccine is the classic choice because its wide, flat surface is perfect for holding onto the rich, creamy sauce. However, other long pastas like linguine or even short shapes like penne will also work.
Ina Garten Chicken Alfredo Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy6
servings10
minutes30
minutes650
kcalA decadent and velvety pasta dish featuring tender chicken tossed in a rich, classic Parmesan cream sauce.
Ingredients
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12 oz fettuccine
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1 lb boneless, skinless chicken breasts
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1 tsp kosher salt
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½ tsp black pepper
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2 tbsp olive oil
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4 tbsp unsalted butter
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1 ½ cups heavy cream
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1 ¼ cups freshly grated Parmesan cheese
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2 cloves garlic, minced
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2 tbsp fresh parsley, chopped
Directions
- Cook fettuccine until al dente; reserve ½ cup pasta water before draining.
- Season and cook chicken breasts in a hot skillet for 5-7 minutes per side; rest and slice.
- In the same skillet, melt butter and sauté garlic for 1 minute.
- Stir in heavy cream and simmer gently, then whisk in Parmesan until smooth.
- Toss the cooked pasta in the sauce, using pasta water to thin if needed.
- Top with sliced chicken and garnish with parsley.
- Serve immediately for the best texture.
Notes
- Use a block of Parmesan and grate it yourself for the smoothest sauce.
- Do not boil the cream sauce, as it can cause it to separate.
- Reserving pasta water is key to adjusting the sauce to the perfect consistency.
- This dish is best enjoyed fresh, as the sauce will thicken upon cooling.
